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Servings:

Turmeric Butternut Blender Soup

This turmeric butternut squash soup is creamy (without any cream, dairy or otherwise) and incredibly flavourful! It was huge hit. Everyone loved the crunchiness on top!

Total Time

45min

4.0

1 Rating

Author: Joyous Health

Servings:

Ingredients

•

3/4 cup

Butternut Squash , cubed

•

1 Tbsp

Extra-Virgin Olive Oil

•

4 cups

Chicken Stock

or Veggie Stock

•

White Onions , chopped

or Shallots

•

1 tsp

Fresh Turmeric , ground

•

1/2 tsp

Fresh Ginger , ground

•

1/2

Lemon , juiced

•

1 pinch

Sea Salt

•

to taste

Kale Chips

(optional)

•

to taste

GOYA® Chick Peas , roasted

(optional)

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Spread Butternut Squash (3/4 cup) evenly over a parchment covered baking sheet, drizzle with Extra-Virgin Olive Oil (1 Tbsp) and bake until tender for 30-40 minutes.

Heat Chicken Stock (4 cups) on stove on medium heat. Then reduce heat to keep warm. Meanwhile, saute White Onions (2) with extra-virgin olive oil for a few minutes, or until tender.

Once butternut squash is done, remove from oven and let cool for 10 minutes.

Add the squash, onions, stock, Fresh Turmeric (1 tsp) , Fresh Ginger (1/2 tsp) , Sea Salt (1 pinch) , and Lemon (1/2) to a blender or food processor and give it a good blitz until creamy and smooth.

Taste test and garnish with Kale Chips (to taste) and GOYA® Chick Peas (to taste) .

Enjoy immediately!

Nutrition Per Serving

CALORIES

166

FAT

6.4 g

PROTEIN

7.5 g

CARBS

20.6 g